Spinach Rajma, How to make Spinach-Chili

This Vegetarian Chili with Spinach also is known as Rajma is hot, healthy, delicious and protein packed. They’re practical in that you can make large batches and enjoy for days on end. This can be made with very simple ingredients and stays well for couple days for you to enjoy as left overs. When you add the right spices, everything tastes exceptionally good and so is this Vegetarian Chili. And the best part is this Vegetarian Chili with Spinach dish is not only Vegan but also Gluten Free.

For me, Rajma or Chili was an acquired taste. I didn’t eat a lot of Rajma/Chili while growing up. I did develop a taste for it when I started making it for my husband who loves this dish a lot and always complains that I don’t make this frequently.

The way, I prepare the Rajma is slightly different than the chili you get here. I don’t add minced meat in it nor do I add stock in it. I keep it simple and the taste doesn’t vary vastly from the famous chili that you get here.

The red kidney beans are loaded with protein and make a healthy and filling dish. I went another step up and added chopped spinach in my rajma/chili. It was delicious. I still made the beans to be the star though and the spinach just added to the flavor.

Cook, stirring, for 10 minutes, until the mixture begins to stick to the pan and the oil starts to separate from the onion-tomato masala

Stir in the tomato ketchup/pasta sauce. Simmer for about another 10 minutes until the mixture is thick and fragrant.

Add the boiled/canned rajma/red kidney beans and add the desired amount of water

Cook for another 40 to 45 minutes on medium to low heat

Add the chopped spinach into it and cook for another 10 minutes covered. With a wooden spoon mash the beans a bit to thicken the gravy.

Shortly before serving stir in the cilantro and simmer for 5 minutes

How to Pressure Cook Dried Red Kidney Beans
Soak the beans overnight.
Wash off kidney beans and add to pressure cooker with enough water.
Bring kidneys beans to a boil.
Turn heat to medium and place cover and stopper on top.
Once the stopper starts to rock, cook kidney beans for 20-25 minutes.
Turn heat off.
Only after the pressure has completely released from cooker, should you open it (~25 minutes and as a check, make sure the pressure valve is no longer raised).
Check that beans are cooked and if not, boil for a bit more with lid off.

Then follow the method to make the Chili.

Crock Pot Method:

Combine all the ingredients in a crock pot or slow cooker and give them a quick stir.

Cover and cook on your crock pot’s low setting for about 6 to 8 hours.

60 thoughts on “Spinach Rajma, How to make Spinach-Chili”

It is the exact same thing with us here. I didnt grow up eating rajma and I dont care for it that much, where as the husband loves it 😀 The spinach in it is a great idea, maybe I will like it just a little more with this 🙂

This sounds like a nice change to my usual chili recipe. I tend to save chili dishes for the fall and winter because the weather is cooler, and the hot chili always warms us up. But I think I’ll try this in the next few weeks.

Chili has always been one of my favorite foods especially in the winter months. I have never made spinach chili but it does sound good. My son doesn’t eat meat anymore right now so this would be a perfect dish to make for his. Thanks for sharing the recipe.

Just looking at this dish makes me believe there is a good spice to it. I think it’s cute he says you don’t make it enough, I mean he could learn and then you could do it together. Your recipe though looks absolutely amazing and to be shared with others.

Good vegetarian chili is hard to find. This recipe both sounds and looks amazing. I will have to try this out when I get the chance. Although I don’t have a pressure cooker. Although I have always thought about getting one. Maybe this will inspire me.